Slow Cooker Chicken and Chickpea Stew
Slow cooker chicken and chickpea stew simmered with Moroccan spices, lemon, and apricots. A hearty, healthy weeknight dinner for the whole family.
Equipment
Ingredients
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped (about 1 cup)
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14.5-ounce) can petite diced tomatoes
- 2 tablespoons lemon juice, divided
- 1 quart chicken or vegetable stock (32 ounces)
- 1-3 teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 3 pounds boneless, skinless chicken breasts (or thighs)
- ½ cup dried apricots, chopped
- 4 cups baby spinach
Instructions
- Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon of the lemon juice, chicken stock, 1 teaspoon of the salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon of lemon juice, the spinach, and chopped apricots back to the slow cooker, stirring to combine.
- Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
- Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.
Notes
- Both chicken breasts or chicken thighs work great in this recipe since the slow cooker keeps them tender & juicy, or use a combination of the two.
Nutrition
Serving: 1 (of 6) | Calories: 517kcal | Carbohydrates: 43g | Protein: 62g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 1394mg | Potassium: 1769mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5910IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 5mg
